I would imagine that most of you who read this blog subscribe to at least one food magazine. Everyone has their favorite. Mine happens to be Cooking Light. It’s like an old friend to me…always there…dependable…never lets me down 🙂
When I got the most recent issue and saw this Shrimp Cobb Salad on the cover, I knew I had to have it. Sure enough….during my next trip to the grocery store I picked up some frozen, pre-cooked shrimp and got to work.
Here’s my version. Couldn’t be easier! Since the shrimp are already cooked, it comes together in a snap!
I started by sauteing some garlic and onions in a hot pan. Then added some frozen black beans and some leftover chickpeas, along with the shrimp. I seasoned the whole mixture with lots of paprika and a little cayenne pepper. Some Old Bay also would have been delightful!
I topped the salads with avocado slices, yellow bell pepper strips and some fresh tomatoes!